Peshwari Naan Recipe
Naan stuffed with raisins & dry fruits
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Ingredients
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Dough
Filling
Toppings
Method
Preparing the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy.
- 2
Mix the Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center.
- 3
Combine Ingredients
Add the frothy yeast mixture, yogurt, and ghee to the flour. Mix until a dough starts to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- 5
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preparing the Filling
- 6
Mix the Ingredients
In a mixing bowl, combine raisins, chopped almonds, chopped cashews, cardamom powder, and desiccated coconut. Mix well to combine.
Assembling the Naan
- 7
Divide the Dough
Once the dough has risen, punch it down and divide it into equal-sized balls (about 6-8).
- 8
Roll Out the Dough
On a floured surface, roll out each ball into a circle, about 6-7 inches in diameter.
- 9
Stuff the Naan
Place a generous amount of the filling mixture in the center of the rolled-out dough. Bring the edges together to seal the filling inside and flatten gently.
Cooking the Naan
- 10
Preheat the Tandoor or Pan
If using a tandoor, preheat it. If using a skillet, heat it over medium-high heat.
- 11
Cook the Naan
Place the stuffed naan on the hot surface. Cook for about 2-3 minutes on one side until bubbles form, then flip and cook the other side. If using a tandoor, stick the naan to the wall of the tandoor.
- 12
